White Chocolate Peppermint Bark Cheesecake

White Chocolate Peppermint Bark Cheesecake {giveaway closed}

By Rachel // December 14, 2011 // 202 comments //

You might think I love cheesecake. I don’t. I love making it though and my family loves eating it. Really, I’ll make just about anything even if I don’t personally like eating it. I know *ugh* I don’t like cheesecake. I’m sorry! I save that portion of my belly for things like apple crisp and apple pie.

I’ve had this cheesecake on my mind since Thanksgiving when my brother mentioned it. I couldn’t get it out of my head! I’ve stared at the image of The Cheesecake Factory’s peppermint bark cheesecake a ton while contemplating how to make this. I had my fingers crossed tight that this experiment would work out.

And since I’m sharing it… that means it worked! A total success. A white chocolate peppermint cheesecake sits on top of a chocolate cookie crust. It’s swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, chocolate shavings and crushed peppermint candies.

I’ll give you a minute.

Go ahead and wipe the drool away.

This takes more time to make than the average cheesecake but it’s absolutely worth it for something extra special.

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Yield: 1: 9-inch cheesecake

Cook Time: 2 hours, total

Total Time: 11-24+ hours

White Chocolate Peppermint Bark Cheesecake

Ingredients:

Crust Ingredients:
2C chocolate cookie crumbs (or 22 regular oreos with filling - not double stuffed)
3 tbsp butter, melted

Filling Ingredients:
3 - 8oz containers or blocks cream cheese, softened
1C sugar
4oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark, made thin (peppermint bark recipe) or roughly 1 1/2C chunks

Mousse Ingredients:
1/2C cool whip, softened
4oz cream cheese, softened
2 oz white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla

Plus chocolate shavings, peppermint pieces and whipped cream for topping

Directions:

Before preparing the cheesecake, the peppermint bark needs to be made. It's best to do this step at least a day ahead. Melt 4oz dark chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread thin over a sheet of wax paper on a baking sheet. It doesn't need to be perfect, remember it's getting chopped up and going in something. Chill for 15 minutes.

Melt 4oz white chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread over chilled dark chocolate. Sprinkle immediately with crushed peppermint candies. Chill for at least 15 minutes. Longer is better. (*when melting chocolate, if using a microwave be sure to use the 30 second 50% power method stirring well after each 30 seconds).

Preheat oven to 350 degrees. Prepare a 9" spring-form pan with two sheets of tin foil. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces. Set aside.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.

Store covered in the refrigerator.

**Note: I used Ghirardelli white chocolate and Ghirardelli 60% cacao bittersweet chocolate.

Inspired by The Cheesecake Factory

**Now for the giveaway**

***Giveaway is closed***

One reader will win one Calphalon non-stick springform pan.

The nitty gritty: You must have a US shipping address to enter. Giveaway will run from Dec 14, 2011 – Dec 17, 2011. One winner will be randomly chosen and contacted via e-mail Dec 18, 2011. Winner has 24 hours to respond or another winner will be chosen. Main entry must be done or bonus entries will not count. Duplicate entries will be deleted.

Main entry (required): What is your favorite holiday movie? Is there a particular scene you love? Do you watch it over and over again until you’re sick of it or allow just one viewing a year?

Want bonus entries? You may do each of the following once. If you already do any of them it still counts but you must tell me you do. Leave a separate comment for each entry.

Bonus entry options:

-’Like’ Baked by Rachel on Facebook
-Follow me on Twitter
-Subscribe to my feed via RSS
-Share this post on Facebook
-Tweet the following: “I just entered to win a Calphalon springform pan from Baked by Rachel @rachelcurrier http://tinyurl.com/6t5qyxd #giveaway”

Good luck!

Cheesecake